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This video shows making two choux recipes; poking holes to dry and to prepare for filling; And halving to prepare for the filling…
From Flour:
Dough:
114 g butter unsalted
1 Tablespoons granulated sugar
1 g salt
24- g water
150 g unbleached AP flour. Used AP flour
4 eggs
400. Bake about 15 mins pastry puffs up, starts browning
Reduce temp to 325 F, bake another 30 mins
From Sally's Baking Recipes:
Dough:
1/2 cup (8 Tbsp; 113g) unsalted butter, cut into 8 pieces
1/2 cup (120ml) water
1/2 cup (120ml) 2% or whole milk
1/4 teaspoon salt
2 teaspoons granulated sugar
1 cup (125g) all-purpose flour (spooned & leveled)
4 large eggs, beaten
egg wash: 1 egg beaten with 1 Tablespoon milk or water
Preheat oven to 400°F
Transfer choux pastry dough to a piping bag fitted with a Wilton 1A piping tip. Pipe 2-inch mounds about 3 inches apart.
Bake for 20 minutes then, keeping the pastries in the oven, reduce oven to 350°F continue to bake for 10-15 more minutes until golden brown.